A union of Mexican and Indian flavors in a hearty, satisfying lentil stew.
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Soups & Stews
Serves: 4
Ingredients
2 tbs olive oil
1 small onion, diced
2 cloves garlic, minced
¼ lb Mexican chorizo
2 cups butternut squash, diced
1 stalk celery, diced
1 cup lentils
3 cups chicken stock
1 bay leaf
1 tsp curry powder
Salt and pepper to taste
1 cup Swiss chard, thinly sliced
Instructions
In a Dutch oven, saute the onion and garlic in olive oil until translucent, add the chorizo and brown, add the squash and celery and saute for another 2 minutes, add the lentils, stock, bay leaf, curry powder, and salt and pepper. Bring to a slow boil, reduce heat to low, cover and simmer for 20 minutes or until the lentils and vegetables are soft. Add the Swiss chard and cook for another 3 minutes. Serve hot.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/east-west-lentil-stew/